“What’s interesting now is more of the regional and national chain restaurants are trying to integrate specialty produce into their menus so they too can stand out,” she said.

Miami-based Coosemans Worldwide has built a business on making specialty produce available to chefs, said James Macek, president of Coosemans Denver Inc.

“We try to pick out five or six items on a monthly basis that we try to maintain price on and get out information, and our distributors can get out that information, and that gives them a four-week window in which they can adapt their menus,” he said.

That includes organic produce, Macek said.

“We’re finding more interest on the organic side in foodservice,” he said.

Part of marketing to foodservice is to make chefs’ jobs easier, said Charlie Eagle, vice president of business development with Pompano Beach, Fla.-based Southern Specialties.

“What we do for our foodservice customers is continue to provide added value by offering a larger format on many of our items,” he said.

It might be a 2-pound or a 5-pound modified-atmosphere pack, or a French bean that’s trimmed, as an added value, he added.

“That means that in the kitchen, there’s less knife work, greater shelf life and it’s easier to inventory,” Eagle said.

Vernon, Calif.-based World Variety Produce Inc., which ships product under the Melissa’s label, targets high-end restaurants on the West Coast with its specialty products, said Robert Schueller, public relations director.

“These are the varieties that the chefs are actually looking for, because these are really fine restaurants, and they’re looking for a taste experience,” he said.